Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
341
Calories
8g
Protein
24g
Fat
27g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cashew | 1 oz (28g / ~18 nuts) | 157 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Garlic | 1 clove (3g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 tbsp. margarine
- 1-3/4 cup cooked carrots
- 6 tbsp cashew butter
- 1/4 cup coarsely chopped cashews
- 1/4 cup sliced or chopped onion
- 1 clove garlic, minced
- 1/ 2 tsp curry powder
- =
Directions
1
While the carrots are cooking in a pan, put 6 tbsps of cashews in a food processor and process into butter. Saute onion and garlic (until limp), over low heat, stirring occasionally. Put curry powder and cook for a few more seconds. Process all the ingredients except the chopped cashews in the food processor. Now add salt to taste. Add chopped cashews. Keep chilled and bring to room temperature before serving.
Recipe sourced from
fandom